one to 2 pounds of spare ribs. I recommend the kind called country style. (they have more meat on them) one bottle of BBQ sauce.. Your choice -we use Lea & Perrins Bold and Spicy. It's a bit "hotter" than regular BBQ sauce.
optional:
potatoes for baking or if you want mashed potatoes, plan two good sized potatoes per
person, jar of sour kraut
BBQ Spare ribs
Get out a largish pot that has a lid, put the ribs in it (they
can stack if need be) and fill 3/4 full with water (the ribs need to be covered). Put it
on the burner that most closely matches the bottom of the pot. Turn it on high. let it
come to a boil. (See :-] it's as easy as boiling water...) (water will boil quicker with a
lid on the pot) Let it boil for 45 minutes. You don't start counting time until the water
boils. (If the pan keeps boiling over, turn the heat down a bit.) after 45 minutes, drain
off the water. If you want to, you can rinse the ribs and pan to get more of the scum off.
(The scum is a normal part of boiling pork.) Pour the BBQ sauce over the ribs (using the
same pan) Turn the ribs over or swish them around to make sure all sides have some sauce
on them. cover the pot. Turn the burner on simmer. On an electric stove, that's the lowest
setting. On a gas stove, it's the lowest you can get the flames without them going out.
Simmer the ribs for fifteen to twenty min. Eat!
baked potato
scrub the potato. poke it several times with a fork to make steam vents (or else the
potato will explode when it's cooked) Put the potato in the oven at 350 degrees. Bake it
for 45 min. At 45 min., open the oven and pull out the rack the potato is on, take a
butter knife and push it into the middle of the potato. If it goes in easily, the potato
is done. If it resists, cook the potato another ten min. and try again.
mashed potatoes/parsley potatoes:
peel the potatoes. put the potato in water while you are
peeling the other potatoes. If you don't they will turn brown. It doesn't make them
inedible, just ugly. Take one potato out of the water cut it in half, then in quarters.
You want to end up with potato pieces about an inch wide by no more than an inch and a
half long. put the pieces back in the water until all are cut. Rinse the potatoes. The
whitish goop is just the starch. put the potatoes in a pot and cover with water. You want
the water about an inch over the top of the potatoes. Cover and bring to a boil cook 20
min. stab one of the potato chunks with a fork. If it is soft, they are done, if not cook
another ten min. and try again. Pour the water off. For parsley potatoes, put them in a
bowl and put some butter and parsley on them, stir and serve. For mashed, either leave
them in the pot, or put them in a bowl. add a teaspoon to a tablespoon of butter and a
quarter cup of milk. mash either with a hand held mixer or a potato masher. If the
potatoes are too dry, add more milk.
sour kraut:
Drain. Put in an oven proof container. Bake at 350 for 20 min.
If you want to, you can sprinkle caraway seeds in before you start to cook it.
Dinner is served
